Chimichurri sauce with parsley, coriander and rocket is an excellent condiment for grilled meat. It goes well with lamb cutlets, chicken thighs and skirt steak. It’s also delicious with roasted pumpkin if you prefer a vegetarian option. Originally from Argentina, Chimichurri is thought to have derived from the Basque word, Txmitxurri, meaning ‘a mix of several things in no special order.’ I guess that means that I can make it out of anything!
I made my version with the greens I had on hand. I’m preparing many more meals for everyone at home in social isolation so I’m having a difficultly shopping only once a week. Are you finding that in your house? The key is to use fresh ingredients such as salad leaves within a few days of buying them. Save the hardier produce for later in the week. It’s also hard to keep green leaves fresh for that long unless you store them correctly.
This chimichurri sauce contains parsley and coriander from my herb garden, and wilted rocket from the fridge. Freeze the parsley stems with vegetable scraps, such as onion skins, carrot and celery ends to make a vegetable stock. Use the roots and chopped stems of coriander in a carrot soup or when caramelising onions. Tamar Adler (An Everlasting Meal Cooking with Economy and Grace) eloquently writes that ‘fresh herbs have always been relied upon to perk up whatever ever needs perking.’ She recommends keeping herbs ‘whole and dry, laid side by side in single layers in paper towels.’ Store them this way in an airtight container in the fridge. I guarantee that your herbs will have a longer life. We’re having our Chimichurri sauce this Easter Sunday with barbecued butterflied lamb, roasted pumpkin and salad. What are you cooking?
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Chimichurri Sauce with Parsley, Coriander and Rocket
- 1/2 cup coriander leaves, washed and chopped
- 1/2 cup parsley leaves, washed and chopped (flat or curly leaf)
- 1 cup rocket leaves, washed and chopped
- 1 tbsp dried oregano
- 1 tsp mild smoked paprika (or hot if you dare!)
- 1 eschallot, peeed and chopped (or 1/2 red onion)
- 1/2 cup extra virgin olive oil
- 1 tbsp red wine vinegar (subsitute with white wine or sherry vinegar)
- sea salt and freshly ground black pepper
- Combine the herbs, spices, eschallot and olive oil and blitz briefly with a handheld blender.
- If you prefer a chunkier sauce, simply mix it all together by hand.
- Stir in vinegar and season to taste.
- Stand at room temperature for 30 minutes before serving.
- The sauce can be made up to 3 days in advance and stored in an airtight container in the fridge.